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Journal Abstract Search

138 related items for PubMed ID: 21985248

  • 1. LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs.
    Hu Y, Stromeck A, Loponen J, Lopes-Lutz D, Schieber A, Gänzle MG.
    J Agric Food Chem; 2011 Nov 23; 59(22):11983-9. PubMed ID: 21985248
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  • 2. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.
    Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L.
    Food Microbiol; 2010 Dec 23; 27(8):1000-8. PubMed ID: 20832677
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  • 3. Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria.
    Rizzello CG, Cassone A, Di Cagno R, Gobbetti M.
    J Agric Food Chem; 2008 Aug 27; 56(16):6936-43. PubMed ID: 18627167
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  • 6. Proteolysis and bioconversion of cereal proteins to glutamate and γ-Aminobutyrate (GABA) in Rye malt sourdoughs.
    Stromeck A, Hu Y, Chen L, Gänzle MG.
    J Agric Food Chem; 2011 Feb 23; 59(4):1392-9. PubMed ID: 21271723
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  • 7. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.
    Baye K, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Guyot JP.
    Food Chem; 2013 May 01; 138(1):430-6. PubMed ID: 23265508
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  • 9. Impact of ecological factors on the stability of microbial associations in sourdough fermentation.
    Vogelmann SA, Hertel C.
    Food Microbiol; 2011 May 01; 28(3):583-9. PubMed ID: 21356468
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  • 10. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 01; 24(2):165-74. PubMed ID: 17008161
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  • 12. Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry.
    Ryan LA, Dal Bello F, Czerny M, Koehler P, Arendt EK.
    J Agric Food Chem; 2009 Feb 11; 57(3):1060-4. PubMed ID: 19138118
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  • 13. Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities.
    Loponen J, Sontag-Strohm T, Venäläinen J, Salovaara H.
    J Agric Food Chem; 2007 Feb 07; 55(3):978-84. PubMed ID: 17263502
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